Use the smallest potatoes, keeping them whole, so they are a nice contrast to the tender gnocchi. Pre-made gnocchi doesn’t need to be cooked in water, they’re perfect in this dish just sautéed with the potatoes, sausage and kale.
To make “jammy” eggs, bring a saucepan of water to a boil. Carefully lower eggs into the hot water (let them warm up a little on the counter, so they won’t crack), cover the pan and set it aside off the heat for 11-13 minutes (depending on how cooked you like your yolks). Drain the eggs and quickly dunk them in ice water for just a minute or so—this will make them easier to peel, but they’ll still be warm.